Let’s go Dutch with Cumin cheese – no soy, no nuts, no kappa carrageenan, no tapioca starch, no lactic acid, no expensive ingredients 
🙂.
This week I learned to make a steamed vegan cheese with rice flour using the recipe from Martine’s website https://lowcarb-vegan.net/vegan-steamed-rice-cheese/. All credit for the recipe goes to her! The cheese is easy to make and is surprisingly firm, after sitting a night in the fridge. It can easily be grated!
The first time I tried to make this use, I used the original recipe. I absolutely loved the taste and texture and it triggered longings for a cumin cheese/komijnekaas or Leidse kaas, which is a traditional Dutch cheese that you can find in any supermarket there. The only tweaks I made to the original recipe was replacing the mustard with 1/2 tsp ground mustard powder and adding 4 tsp of cumin seeds. I added the cumin seeds after I had blended all other ingredients.
Please do visit Martine’s website as there are many other great recipes, including other vegan cheese recipes. https://lowcarb-vegan.net/
Update. After three days in the fridge, the cumin cheese has become even firmer and a bit drier. To me it tastes exactly like a Dutch Pan Pan cheese, which is a low fat hard cumin cheese. Heavenly!
Cilantro Roots - adventures in growing & creating vegan food 